- 5 cups halved small pattypan squash (about 1-1/4 pounds)
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon pepper
- 1 tablespoon minced fresh parsley
- Preheat oven to 425°. Place squash in a greased 15x10x1-in. baking pan. Mix oil, garlic, salt, oregano, thyme and pepper; drizzle over squash. Toss to coat. Roast 15-20 minutes or until tender, stirring occasionally. Sprinkle with parsley. Yield: 4 servings.
Reviews for Garlic-Herb Pattypan Squash
"I couldn't find pattypan squash, so I used zucchini and yellow squash. It was wonderful and everyone loved it!"
"This recipe makes a great side dish! Even better, it is very easy to make! I love patty pan squash as it has mild flavor and is softer than other squashes. The flavors in the dish really complement the squash taste too. We served this with some grilled chicken and it was great!"